Roasted Chicken Thighs with Mushrooms
Roasted Butternut Squash and Broccoli
Ingredients
- 4 bone-in chicken thighs, skinned
- 1 Tbsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ¼ tsp dried thyme (or use ½ tsp fresh)
- ½ tsp chopped fresh rosemary
- 1 (8-oz) pkg sliced mushrooms
Instructions
- Preheat oven to 425°F. Rub chicken thighs with 2 tsp oil; sprinkle with ⅛ tsp each salt and pepper, thyme, and rosemary.
- Heat a cast-iron or ovenproof skillet over medium-high heat; brown chicken 4 to 5 minutes per side.
- Toss mushrooms with 1 tsp oil and ⅛ tsp each salt and pepper; surround chicken with mushrooms.
- Bake 20 minutes or until chicken is done and mushrooms are tender.
Side Dish Ingredients
- 1 (¾-lb) butternut squash (or use 1 pkg peeled and cubed butternut squash)
- 1 Tbsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ½ lb broccoli, cut into bite-size pieces
Side Dish Instructions
- Preheat oven to 425°F. Peel and cube squash.
- Toss squash with ½ Tbsp oil and ⅛ tsp each salt and pepper on a rimmed baking sheet coated with cooking spray.
- Bake 20 minutes or until browned and almost tender.
- Toss broccoli with ½ Tbsp oil and ⅛ tsp each salt and pepper; add to baking sheet with squash.
- Bake 5 to 10 minutes longer or until broccoli and squash are tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
501
|
148
|
649
|
| Fat (g) | 26 | 7 | 33 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 61 | 3 | 64 |
| Carb (g) | 4 | 21 | 25 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 543 | 319 | 862 |
Clean Eating Meal Plan
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